Roast leg of lamb

Roast leg of lamb is a famous dish in Zhalantun to entertain guests. Roast leg of lamb evolved from roast whole sheep. After long-term development, various ingredients and condiments were gradually added in the baking process of leg of lamb.

hand-grilled mutton

In order to visit Hulunbeier grassland, besides riding horses and whipping, tasting hand-grilled mutton is an essential project. In people's minds, only in this way can we truly reach the grassland, and there is no vain trip. The whole sheep mat is an extremely valuable dish, which is often used in very grand occasions, such as Nadam and other grand festivals.

three soups and one frying

"three soups" are corn, eggplant and potato, and "one frying" means fried egg sauce. Wash eggplant, fresh corn and potatoes, put them in an iron pot and simmer for nearly 4 minutes. When cooked, take them out of the pot and put them on a plate, and then mix in the fried sauce to serve. The raw materials are made of northeast farm products, which are pollution-free, pure green food, fresh, fragrant, tender and palatable, and are the characteristic flavor of northeast farm products.

Spiced silkworm chrysalis

Silkworm chrysalis is a specialty of Zhalantun, which comes out every autumn and winter. Soak the silkworm chrysalis in the flavor juice, fry it in the oil pan until it is dark and full, and serve as a dish. It is soft, tender and refreshing, and has a unique fragrance. There are many ways to eat silkworm chrysalis, such as braised silkworm chrysalis, braised silkworm chrysalis, dry fried silkworm chrysalis, etc., which are eaten like crab roe.

stir-fried bracken

wash the fresh bracken and blanch it in boiling water. soak the salted bracken in cold water for 2 hours. Stir-fry the oil and seasoning in the spoon, add the bracken and stir-fry it with strong fire for several times. The bracken is tender, crisp and fragrant, with a unique flavor.

Stewed mutton

Cut the lamb rib into one inch, stir-fry the onion and ginger in a hot pot, then stir-fry the meat until the mutton skin is tight and discolored, and add fresh soup. Stew for about 2 hours with low fire, and add salt and monosodium glutamate. The stewed mutton is crisp and soft, and the meat is fragrant.

Stewed potatoes with ribs

Pour chopped ribs into stock, bring to a boil, then add potato pieces, simmer over low heat, and add monosodium glutamate and coriander when cooked. After stewing, the ribs are separated, the meat is rotten and fragrant, and the potatoes are cooked and delicious. Stewed beans with ribs are also very distinctive.

the monkey head grinds and stews the Sha-ban chicken

The Sha-ban chicken cuts off its head and claws, washes them, and cuts them into small cubes. The Hericium erinaceus is boiled for 3 minutes, washed with cold water to remove hard roots, and the ham and winter bamboo shoots are cut into square pieces. Heat the frying spoon with oil, fry the shallot and ginger in a frying pan, stir-fry the chicken nuggets in the pan for half-cooked, add Tonga seasoning and Hericium erinaceus mill, simmer the soup slightly, and serve.